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schlimmerkerl

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Reviewed Braised Pork Ribs and Italian Sausage

Nov 2, 2010 in Food Network Community Toolbox on Food Network

PS
Use country-style (boneless) ribs. Slab bacon (i used Schaller & Webber) is a good substitute for spend-y pancetta.

Reviewed Braised Pork Ribs and Italian Sausage

Nov 2, 2010 in Food Network Community Toolbox on Food Network

@ Chef. I was thinking about this. You have to brown the ribs, but i did that in the oven (I brine them first, but that's just me). I poached the sausage in wine. It's a French technique that makes them brown but still very juicy, but i'll run out of characters before i explain it. I cooked all the veg in a big nonstick skillet, and finished everything...

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